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Garden Fresh Chicken and Kale



  • 1 16 oz tub of Salsa Garcia Original Salsa

  • 1lb of Chicken breast, Thighs or Tenderloins

  • 1 Stalk of Green Kale (Chopped)

  • 1 Clove of Garlic (minced)

  • 2 tbs Olive Oil

  • 1 Organic Tomato (Chopped) (Optional)

  • 1/2 Cup of Water

  • ¼ Cup Chopped White Mushrooms (optional)

  • Grated Parmesan Cheese (Optional)



Prep: (at least 30 Minutes)

Slice your raw chicken into bite sized chunks and place them inside a freezer bag. Add half a cup of Salsa Garcia Original Salsa to the bag, seal the top and shake the bag so that all the chicken is covered in salsa. Put the bag in the refrigerator and let marinate for at least 30 minutes.


Cooking: (12 Minutes)

Bring a saucepan to medium heat and add your olive oil with minced garlic, once the garlic begins to sizzle move the oil around the pan so that the entire surface is coated with garlic flavored oil then add your chicken. Let the chicken cook for 3-4 minutes on medium heat then add your kale, mushrooms, 1/2 cup of water and 4 tablespoons of Salsa Garcia Original Salsa. Stir the mixture so that all contents in the pan are evenly coated in liquid then cover the pan and set to med high heat for 5 minutes. Once the time has passed set the pan to medium low heat and add your chopped tomatoes. Cook and stir for 2 minutes then dust the meal with parmesan cheese and you're ready to enjoy!


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